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Christopher Tompkins stopped by the 51�Թ�'s Los Angeles campus for a discussion with Director of Restaurant & Hospitality Management Mishel LeDoux about his experience in the...

Not everyone can say they knew exactly what they wanted to do when they finished school, but that’s not the case for Chef Emilie Berner. “I went to the Natural Gourmet Institute and graduated in 2012...

From the launch of her first restaurant at age 24, to winning Food Network competitions and James Beard awards alike, to her most recent expansion into the Los Angeles food scene, Chef Stephanie seems...

A mainstay in the New York food scene for over 30 years, Chef Samuelsson first made a name for himself at 24 years old. He was the youngest chef ever to garner a three-star New York Times review as...

“And that was the third time I lost all my money.” While this may not seem like the most inspiring anecdote for a room full of prospective restaurateurs in ICE's Restaurant & Culinary Management...

Chef Stephanie Izard hopes the next generation of chefs and culinary entrepreneurs will “learn everything you can, and when you make the next step in choosing which restaurant you want to work at...

A former line cook at two of Los Angeles's most venerable restaurants, two-Michelin-starred Providence and the now-shuttered Bäco Mercat, Ellen Bennett was frustrated that the cooks’ uniform design...

Half-sisters Robin and Andréa launched their California wine company, the McBride Sisters Collection, in 2005. First importing wines from New Zealand, the duo is making bottles (and cans!) from their...

Being a chef often means being an entrepreneur, from balancing a restaurant’s P&L to marketing a concept to exploring diverse revenue streams. Profitable chefs are enterprising. Successful chefs can...

Every chef, cook and home cook that I know has an idea for their own cookbook and what it would be about when and if the opportunity presented itself. Sometimes it’s a theme, a narrative that guides...

A meal from a Chinese restaurant would hardly be complete without the ceremonial finish of the fortune cookie: the scented wafer that breaks easily to give way to its more exciting component — the...

We met with Zach via Zoom to find out what it takes for chefs and food entrepreneurs to land a coveted spot at Smorgasburg and his advice on how to establish a solid following. Know Smorgasburg’s...